French Potato Gratin (Czech Francouzske brambory)

French potatoes (Czech Francouzske brambory) served with pickles.

French Potato Gratin (Czech Francouzske brambory)

Although the name may suggest otherwise, French potatoes are a traditional Czech dish that is sure to win over the hearts of your family! The recipe is simple to make and delicious in its final form.

Course Main Course

Cuisine Czech

Keyword Potato recipes

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 580kcal

Author Petra Kupská

Equipment

Gratin dish about 14x7 inches (35x17.5 cm)

Ingredients

2 pounds potatoes (900 g) rather vaxy, e.g., Yukon Gold
1 onion
9 ounces smoked ham (255 g)
2 Tablespoons frying oil Sunflower or Canola; I used lard
2 hard-boiled eggs
1 cup half and half (240 ml)
2 fresh eggs
2 Tablespoons breadcrumbs to sprinkle the gratin dish
3 and ½ ounces grated cheese Cheddar, Edam, Mozzarella
½ teaspoon black pepper ground
salt

Instructions

Boil the potatoes in their skins until soft, then let them cool completely. I recommend cooking the potatoes the day before and letting them cool overnight. When completely cool, peel and slice into thin slices.
Hard-boil the eggs, remove the shell, and finely chop the inside with a knife.
Peel and finely chop the onion. Heat the lard or oil in a pan over medium-high heat. Fry the onions in the hot oil until golden brown, stirring frequently. Then add the diced ham, reduce the heat slightly, and fry for a further five minutes.
Grease a baking dish with a piece of lard or other solid fat and sprinkle with breadcrumbs. This step makes it easier to get the finished potato gratin out of the dish without it sticking to the sides.
Start stacking the potato layers in the prepared baking dish. Layer the sliced potatoes first (salt and pepper), then the fried ham and onion, and finally the chopped egg. Continue with another layer of potatoes (salt and pepper again), then a layer of ham and egg, and finish with sliced potatoes.
Heat the oven to 350°F (177°C). Place the dish of layered potatoes in the oven and bake for 10 minutes. Meanwhile, in a bowl, whisk the half and half with the eggs. After 10 minutes, remove the potato dish and pour the milk and egg mixture evenly over the potatoes.
Spread the grated cheese evenly over the surface.
Return the potato dish to the oven and bake until golden on top. This takes about 30 minutes.

Notes

Makes 4 portions.
SERVING: Let the finished potato gratin cool for a while, then cut into pieces or scoop them with a spoon and serve as a delicious lunch or dinner.
The dish goes well with pickled cucumber. For a nicer presentation, sprinkle the dish with chopped greens, such as parsley.
STORAGE: If you have leftovers, let the dish cool completely and then refrigerate. Here, it will keep for about four days. Potato gratin is not suitable for freezing, as the potatoes take on a mushy consistency when thawed.
Instead of ham, you can use sausage, salami, or smoked meat; there are no limits to your imagination. If you like garlic, add one or two grated garlic cloves when preparing the dish.

Nutrition